Green Lentil Soup with Spinach and Coconut Milk

Servings

8

Prep Time

15 minutes

Cook Time

1.25 hours

The heartiness of the lentils plays against the creaminess of the coconut milk to make a dish that is deceptively satiating!

Green Lentil Soup with Spinach and Coconut Milk

Ingredients

  • 3 tablespoons coconut oil
  • 1 large onion, minced onions
  • 3 garlic cloves, minced
  • 2 celery sticks, peel and minced
  • 2 carrots peeled and minced
  • 1½ teaspoons organic thyme
  • 2 teaspoons organic turmeric
  • ¼ teaspoon organic ground coriander
  • ½ teaspoon organic cayenne

  • 4 – 5 cups vegetable stock

  • 1½ cups green lentils, rinsed
  • 2 cups chopped fresh spinach
  • 1 cup coconut milk
  • ¼ teaspoon organic ground cardamon
  • ½ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cloves
  • ¼ teaspoon organic ground nutmeg
  • fresh organic ground black pepper to taste
  • more water if needed

Directions

  1. Melt the coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 5 minutes.
  2. Add garlic, celery, and carrots and sauté 5 more minutes.
  3. Reduce the heat and add the thyme, turmeric, coriander and cayenne. Continue cooking for another 2 or 3 minutes.
  4. Pour in the vegetable stock and lentils bring to a boil, reduce heat and simmer for 40 minutes. If soup gets too thick, add more water to pot as the lentils cook.
  5. Add the spinach, coconut milk, cardamon, cinnamon, cloves, nutmeg and pepper, and stir until well combined, and let simmer for another 15 minutes